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Fried Sage Leaves II

Total Time

20mins

Prep

20 mins

Cook

0 mins

Got this recipe from my new Silver Spoon cookbook, the quintessential Italian cookbook! Use whatever kind of sage you like, but some people find the large fuzzy leaves of Berggarten Sage to feel a little too fuzzy on the toungue. I listed the recipe as 30 sage leaves, but use as much or as little sage as you like. These can be dipped in any kind of creamy sauce for an added touch at an hors d'ouerve party. Enjoy!!